A method of preparing vegetable soup stock red-cooked yellow cattle beef

Abstract

The invention belongs to the technical field of beef red-cooking processing, and particularly relates to a method of preparing vegetable soup stock red-cooked yellow cattle beef. The method includes processing beef, preparing vegetable soup stock, preparing a solution for red cooking, and performing low-temperature red cooking to obtain a finished product. Compared with the prior art, the method is advantageous in that white sugar and lemonade are utilized in a soaking step, thus improving tender and smooth properties of the beef, making beef muscle tissue loose and allowing the red-cooked beef to be tasty easily; the vegetable soup stock increases the umami taste of the beef and makes beef muscle fibers looser; the vegetable soup stock is slightly alkaline, thus facilitating beef fiber decomposition and making the finished product easily digestible; and a beef finished product is soft, mellow in taste, fresh, delicious and capable of boosting disease resistance of a body and has obvious tonifying effects.

Description

technical field [0001] The invention belongs to the technical field of stewed beef processing, and in particular relates to a preparation method of stewed yellow beef in vegetable stock. Background technique [0002] Yellow beef is a kind of warm meat, good at invigorating qi, and it is the first choice for people with qi deficiency to carry out diet therapy. It contains protein, fat, vitamin B1, vitamin BZ, calcium, phosphorus, iron, cholesterol, essential amino acids, etc. High protein, low fat, high nutritional value, has a certain auxiliary effect on the prevention of arteriosclerosis, high blood pressure and coronary heart disease. Although yellow beef is delicious and has high nutritional value, the meat is warm and the muscle fibers are tight. Among them, if the marinade is flavored, it will be difficult to preserve. On the contrary, the taste will be longer, which seriously affects the convenience of eating yellow beef. However, in large-scale production, the operat...

AI Technical Summary

Problems solved by technology

[0002] Yellow beef is a kind of warm meat, good at invigorating qi, and it is the first choice for people with qi deficiency to carry out diet therapy. It contains protein, fat, vitamin B1, vitamin BZ, calcium, phosphorus, iron, cholesterol, essential amino acids, etc. High protein, low fat, high nutritional value, has a certain auxiliary effect on the prevention of arteriosclerosis, high blood pressure and coronary heart disease. Although yellow beef is delicious and has high nutritional value, the meat is warm and the muscle fibers are tight. Among them, if the marinade is flavored, it will be difficult to preserve. On the contrary, the taste will be longer, which seriously affects the convenience of eating yellow beef. However, in large-scale production, the operation is cumbersome and not suitable for large-scale processing, so it is necessary to use other methods to marinate the beef